EP0805629A1 - Produit alimentaire - Google Patents

Produit alimentaire

Info

Publication number
EP0805629A1
EP0805629A1 EP95936373A EP95936373A EP0805629A1 EP 0805629 A1 EP0805629 A1 EP 0805629A1 EP 95936373 A EP95936373 A EP 95936373A EP 95936373 A EP95936373 A EP 95936373A EP 0805629 A1 EP0805629 A1 EP 0805629A1
Authority
EP
European Patent Office
Prior art keywords
food according
milk product
cream
gelatin
food
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP95936373A
Other languages
German (de)
English (en)
Other versions
EP0805629B1 (fr
Inventor
Hans Mandl
Rudolf Haindl
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HAMA Foodservice Ges mbH
Original Assignee
HAMA Foodservice Ges mbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from AT0000795U external-priority patent/AT608U1/de
Priority claimed from AT0029595U external-priority patent/AT812U1/de
Application filed by HAMA Foodservice Ges mbH filed Critical HAMA Foodservice Ges mbH
Priority to EP98119168A priority Critical patent/EP0897670B1/fr
Priority to SI9530267T priority patent/SI0805629T1/xx
Publication of EP0805629A1 publication Critical patent/EP0805629A1/fr
Application granted granted Critical
Publication of EP0805629B1 publication Critical patent/EP0805629B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/30—Preservation of cream or cream preparations
    • A23B11/35—Preservation of cream or cream preparations by addition of preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A23C11/065—Microbial proteins, inactivated yeast or animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/125—Cream preparations in powdered, granulated or solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans

Definitions

  • the invention relates to a food as well as a method for its production and uses thereof.
  • the object of the invention is to create a novel food which should be kept as cool as possible and which is characterized by numerous, both commercial and private, uses.
  • the invention provides that it contains a milk product with a fat content of at least 3%, preferably at least 5%, and a content of at least 0.1% gelatin.
  • the new type of food can be produced and packaged without further complex ingredients in such a way that it can be kept refrigerated for months.
  • the food packaged in this way finds numerous applications, particularly in commercial cows as a semi-finished product.
  • a mixture of cream and gelatin will be chosen so that the milk product can be cut at room temperature. It can then be removed from the packaging, for example, by falling out of the packaging. You can then put this product into this Add this semi-solid state, for example pies, spreads, creams, sauces or ice cream. In principle, it can also be eaten pure.
  • the milk product or the whole food consists essentially only of cream and gelatin. It thus forms a tasteless semi-finished product for commercial kitchens.
  • sugar and vanilla pods can also be added to the cream and the gelatin.
  • This product can also be used as a semi-finished product in commercial kitchens. With a total sugar and vanilla pod content of 8% to 15%, it also tastes great on its own (finished product, which is particularly suitable for distribution to private customers).
  • cream with a fat content between 10% and 25%, preferably 15%. This fat proportion is advantageously lower than that of conventional cream with 36% fat.
  • the packaging can, for example - as is known per se - consist of cardboard and / or paper lined with aluminum and / or plastic (preferably polyethylene).
  • the packaging can be, for example, by means of Hydrogen peroxide and subsequent drying above 200 ° C. are sterilized in order to enable aseptic filling.
  • the basic concept of the method according to the invention for the production of the novel milk product is to mix cream and gelatin and then to fill it in packs.
  • this mixing can take place in a mixing tank at an elevated temperature above 30 ° C., preferably at about 40 ° C. After that, it is advantageous if the mixture containing at least cream and gelatin is allowed to swell for at least 1/2 hour.
  • the mixture is particularly expedient to heat the mixture to an ultra-high temperature before filling into the packaging, to a temperature of above 130 ° C., preferably to 138 ° C.
  • the fat particles In order to obtain a uniform size of the fat particles, it is preferably provided to homogenize the mixture at elevated temperature with high pressure.
  • the novel milk product can be a mayonnaise substitute, for example.
  • Mayonnaise is widely used in modern kitchens.
  • the invention is based on the consideration that an egg content
  • the reason for this is that a food is called mayonnaise, but that the reason for using mayonnaise is its creamy, spreadable consistency and its appearance.
  • a mayonnaise substitute can be created which, without the use of eggs, has approximately the same consistency as real mayonnaise.
  • Cream made from fresh whole milk with 15% fat is pasteurized, at 98 * C (peroxidase negative). Then cooling to 4 * C can take place.
  • the cream can be warmed to 40 ° C. in a mixing tank and then stirred in with a turbo mixer, for example 1.2% high-sealing gelatin (all percentages are to be understood as percentages by weight) swell the mixture for one hour, after which it cools down to 30 ° C.
  • an ultra-high temperature heating (UHT) to approx. 138 ⁇ C is carried out to achieve a long shelf life. This can then be homogenized at 60 ° C. and 10 bar pressure. After cooling to approx.
  • the aseptic filling can then take place at 25 ° C. This can be followed by eight days of quarantine with microbiological control.
  • the novel food produced in this way has a minimum shelf life of 5 months when stored at room temperature. It is particularly suitable as a semi-finished product for commercial kitchens, but can also be used as a finished product in the private sector.
  • the procedure is essentially the same. Only in the mixing process can 1.3% high-seal gelatin be stirred in and 11.4% vanilla bean extract (vanilla beans and sugar) can also be added.
  • the foodstuff produced in this way can also be kept for a long time without refrigeration and, in addition to commercial use, can also advantageously be used privately. In particular, this can be
  • Embodiment of the milk product according to the invention also eats pure due to its good taste (finished product).
  • Cream made from fresh whole milk with 15% fat is pasteurized, at 98 * C (peroxidase negative). This can then be cooled to 4 ° C.
  • the cream can be warmed to 40 ° C. in a mixing tank and then stirred in with a turbo mixer, for example 1.2% high-sealing gelatin (all percent ⁇ are to be understood as percentages by weight).
  • the mixture is then left to swell for one hour, after which it is cooled to 30 ° C.
  • an ultra-high temperature heating (UHT) to about 138 ° C. is achieved to achieve a long shelf life ⁇ at 60 * C and 180 bar pressure
  • UHT ultra-high temperature heating
  • a part of the milk product produced in this way is mixed and processed with nine parts of table oil with continuous stirring to a creamy, spreadable mass which has the consistency of mayonnaise, but does not contain any eggs.
  • the milk product can also have partially or entirely vegetable fats and thus contribute to a cholesterol-conscious diet.
  • the milk product could contain skimmed milk or sour cream, which is enriched with vegetable fat.
  • dairy products with a higher fat content can also be used for special applications, for example sauces, for example those consisting of sour cream or sweet cream with 44% fat (double cream).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Abstract

L'invention concerne un nouveau produit alimentaire qui contient un produit laitier contenant au moins 3 % de matières grasses, de préférence au moins 5 %, et au moins 0,1 % de gélatine.
EP95936373A 1995-01-12 1995-11-16 Produit alimentaire Expired - Lifetime EP0805629B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP98119168A EP0897670B1 (fr) 1995-01-12 1995-11-16 Produit laitier
SI9530267T SI0805629T1 (en) 1995-01-12 1995-11-16 Food product

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
AT7/95 1995-01-12
AT0000795U AT608U1 (de) 1995-01-12 1995-01-12 Milchprodukt
AT295/95 1995-06-01
AT0029595U AT812U1 (de) 1995-06-01 1995-06-01 Mayonnaiseersatz
PCT/AT1995/000219 WO1996021361A1 (fr) 1995-01-12 1995-11-16 Produit alimentaire

Related Child Applications (1)

Application Number Title Priority Date Filing Date
EP98119168A Division EP0897670B1 (fr) 1995-01-12 1995-11-16 Produit laitier

Publications (2)

Publication Number Publication Date
EP0805629A1 true EP0805629A1 (fr) 1997-11-12
EP0805629B1 EP0805629B1 (fr) 1999-04-21

Family

ID=25591080

Family Applications (2)

Application Number Title Priority Date Filing Date
EP98119168A Expired - Lifetime EP0897670B1 (fr) 1995-01-12 1995-11-16 Produit laitier
EP95936373A Expired - Lifetime EP0805629B1 (fr) 1995-01-12 1995-11-16 Produit alimentaire

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP98119168A Expired - Lifetime EP0897670B1 (fr) 1995-01-12 1995-11-16 Produit laitier

Country Status (10)

Country Link
EP (2) EP0897670B1 (fr)
JP (1) JP3407059B2 (fr)
CN (1) CN1076954C (fr)
AT (1) ATE179049T1 (fr)
AU (1) AU703424B2 (fr)
DE (2) DE59505732D1 (fr)
ES (2) ES2221967T3 (fr)
GR (1) GR3030460T3 (fr)
NZ (1) NZ295085A (fr)
WO (1) WO1996021361A1 (fr)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT1942U1 (de) * 1997-03-25 1998-02-25 Hama Foodservice Gmbh Milchprodukt
US8048467B2 (en) 1999-09-21 2011-11-01 Hama Foodservice Gesmbh Dairy product of firm consistency having a homogeneous structure and comprising a plurality of adjacent cells
AT410885B (de) * 1999-09-21 2003-08-25 Hama Foodservice Ges M B H Verfahren zur herstellung eines gelatine, magermilch und rahm enthaltenden milchproduktes
US6830772B2 (en) 1999-09-21 2004-12-14 Hama Foodservice Gesmbh Process for the production of a dairy product containing gelatine and cream
KR20030091970A (ko) * 2001-01-22 2003-12-03 하마 푸드서비스 게젤샤프트 엠.베.하. 젤라틴 및 크림을 함유하는 유제품의 제조 방법
AT500990A1 (de) * 2004-10-19 2006-05-15 Hama Foodservice Gmbh Verfahren zur herstellung eines einen fettträger, einen stabilisator bzw. ein geliermittel und ein lösemittel für den stabilisator bzw. das geliermittel enthaltenden nahrungsmittels
WO2008141233A1 (fr) 2007-05-09 2008-11-20 Nestec S.A. Compositions lyophilisées et aérées à base de produits laitiers ou de substituts de produits laitiers et leurs procédés de fabrication
US20110300255A9 (en) 2007-05-09 2011-12-08 Nestec S.A. Freeze-dried, dairy or dairy-substitute compositions and methods of using same
ES2727417T3 (es) 2007-05-09 2019-10-16 Nestle Sa El uso de una composición de fruta o de verdura en un procedimiento para la preparación de un producto liofilizado, aireado, de fruta o de verdura
AT515254B1 (de) 2013-12-27 2015-10-15 Hama Foodservice Gmbh Marinade zum Tumbeln eines Fleischprodukts
DK2936991T3 (en) 2014-04-24 2018-06-18 Dmk Deutsches Milchkontor Gmbh Durable cream without preservatives
GB2570635B (en) 2017-12-21 2023-05-03 Marlow Foods Ltd Foodstuff
GB2579351B (en) 2018-11-19 2023-08-02 Marlow Foods Ltd Edible fungus
GB201917488D0 (en) 2019-11-29 2020-01-15 Marlow Foods Ltd Foodstuffs
GB2594692A (en) 2020-03-10 2021-11-10 Marlow Foods Ltd Process
GB2597237B (en) 2020-05-22 2024-08-14 Marlow Foods Ltd Edible fungi
GB2597437B (en) 2020-05-22 2025-02-12 Marlow Foods Ltd Edible fungi
GB2596121B (en) 2020-06-18 2024-07-24 Marlow Foods Ltd Foodstuff

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1605009A (en) * 1926-05-01 1926-11-02 Matthews Selected Dairies Comp Process of manufacturing butter-fat products
US2170417A (en) * 1938-05-20 1939-08-22 Harry M Levin Salad dressing
DE1692675A1 (de) * 1968-01-09 1971-09-16 Eugen Dr Harsanyi Wenig oder gar kein Fett enthaltende butter- und mayonnaiseartige Nahrungsmittel
AU3613968A (en) * 1968-04-08 1970-10-08 Hall Sandford & Co. Pty. Ltd An improved dairy product and method of making same
LU56996A1 (fr) * 1968-10-01 1970-04-01
USRE27381E (en) * 1970-01-13 1972-05-30 Preparation of imitation sour cream
DE2300663A1 (de) * 1973-01-08 1974-07-11 Molkerei Borken Egmbh Verfahren zum herstellen eines brotaufstriches
US4416905A (en) * 1981-08-24 1983-11-22 Mallinckrodt, Inc. Method of preparing cultured dairy products
DE3319072A1 (de) * 1983-05-26 1984-11-29 Fa. Dr. August Oetker, 4800 Bielefeld Verfahren zur herstellung sterilisierter sossen auf milch- oder sahnebasis
DE3324821C2 (de) * 1983-07-09 1986-06-12 Fa. Dr. August Oetker, 4800 Bielefeld Brotaufstrich auf Sauerrahmbasis
GB8909802D0 (en) * 1989-04-28 1989-06-14 Unilever Plc Low shear inversion process and products thereof
SE466185B (sv) * 1990-05-31 1992-01-13 Aedellivsmedel Produkter Ab Matlagningsgraedde samt livsmedelsprodukter innehaallande matlagningsgraedde
SE9200974L (sv) * 1992-03-30 1993-10-01 Alfa Laval Food Eng Ab Sätt att framställa en fettprodukt innehållande mjölkfett

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9621361A1 *

Also Published As

Publication number Publication date
WO1996021361A1 (fr) 1996-07-18
AU703424B2 (en) 1999-03-25
EP0897670B1 (fr) 2004-05-19
NZ295085A (en) 1999-01-28
ATE179049T1 (de) 1999-05-15
AU3834895A (en) 1996-07-31
GR3030460T3 (en) 1999-10-29
EP0897670A1 (fr) 1999-02-24
ES2132731T3 (es) 1999-08-16
JPH10512144A (ja) 1998-11-24
EP0805629B1 (fr) 1999-04-21
JP3407059B2 (ja) 2003-05-19
DE59510904D1 (de) 2004-06-24
DE59505732D1 (de) 1999-05-27
CN1076954C (zh) 2002-01-02
ES2221967T3 (es) 2005-01-16
CN1173115A (zh) 1998-02-11

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